Stuffed Shells
A delightful pasta dish filled with cheesy goodness and topped with marinara sauce, perfect for weeknight meals.
Ingredients
For the Pasta and Filling
- 12 pieces large pasta shells Use big shells, not the tiny ones.
- 15 oz whole milk ricotta cheese Works magic in this recipe.
- 1 cup shredded mozzarella cheese Pre-shredded is acceptable.
- ½ cup grated parmesan cheese Use for stuffing and topping.
- 1 large egg Beaten before adding to the mixture.
- 2 cloves garlic Minced or jarred garlic works.
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste salt and pepper For flavor adjustment.
- 1 tablespoon fresh parsley or basil For garnish if desired.
For the Sauce
- 2 cups marinara sauce Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil the large pasta shells until just al dente, then drain and rinse to prevent sticking.
- In a bowl, mix the ricotta, mozzarella, parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper until well combined. If desired, mix in any meats or extra veggies.
- Spread a layer of marinara sauce on the bottom of a baking pan.
Assembly
- Stuff each pasta shell with the cheese mixture, using a spoon or your hands to fill them.
- Place the stuffed shells open side up in the baking pan on top of the marinara sauce.
- Top with additional sauce and sprinkle with extra mozzarella and parmesan cheese.
Baking
- Bake in the preheated oven for about 30 minutes, or until bubbly and golden brown on top.
Notes
Leftovers can be reheated and are great for lunches. You can assemble the shells ahead of time and refrigerate for up to 24 hours before baking. Consider substituting low-fat or vegan cheeses if necessary.